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Coconut Macaroons: Preheat oven
to 350 degrees F (177 degrees C) and line two baking sheets with parchment
paper.
In a large stainless steel bowl whisk the
eggs until well beaten. Stir in the sugar, salt, and vanilla extract. Finally,
stir in the coconut, making sure that all the coconut is completely moistened.
Place small mounds (about 1
tablespoon) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 to 20 minutes or until golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Dip or spread the bottoms of the macaroons in the melted chocolate and place the
macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate
the cookies for about one hour, or until the chocolate hardens. Store the
macaroons in the refrigerator.
Ganache: Place the chopped
chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a
small saucepan over medium heat. Bring just to a boil. Immediately pour the
boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a
whisk or spoon until smooth. Let cool to room temperature before using.
Makes about 2 dozen
Macaroons.
Sources:
Lebovitz, David. Room for
Dessert. Harper Collins Publishers. New York: 1999.
Luchetti, Emily. Stars Desserts.
Harper Collins Publishers. New York: 1991.
Rossetto Kasper, Lynn & Swift,
Sally. The Splendid Table's How to Eat Supper. Clarkson/Potter
Publishers. New York: 2008.
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